Plant ingredient expert Planteneers has launched a new methylcellulose-free texturizing blend to meet the demand for cleaner-label meat substitutes.
Methylcellulose is a methyl ester of plant and vegetable fiber cellulose. Yet it is obtained from a process of chemical refinement that results in a synthetic food additive.
Although studies by Nectar discovered that methylcellulose positively influenced taste experience, purchase intent among consumers also went down when it was used as an ingredient.
Addressing this need for more natural options, Planteneers launched its methylcellulose-free formulation, which allows plant-based food brands to develop foods with a desirable bite and excellent taste in hot and cold versions.
According to the coherent market insights, the plant-based meat sector is expected to grow at 12.0% CAGR during 2025-2032. Today's market size is USD 9.43 Bn in 2025 and is expected to reach about USD 20.86 Bn in 2032. The size of the market is driven by rising health and environmental issues.
The answer uses a functional yeast protein alongside carefully chosen ingredients, in an especially optimized process that is practical to perform on standard equipment.
Leading Planteneers' R&D team, Dorotea Pein, director of technology and innovation, stated: "Consumers are increasingly skeptical of ingredients such as methylcellulose in plant-based alternatives, as it's generally perceived as a synthetic additive instead of a food ingredient you'd have in a home kitchen".
Pein added: “With the rise of new, innovative plant-based proteins that can replicate the desired texture and bite without the need for such additives, there's a growing expectation for cleaner formulations. People want to feel good about what they're eating – not just nutritionally, but also emotionally and ethically – and that starts with recognizing and trusting every ingredient on the label.”
Source:
Ecommerce PLatform: FOODBEV MEDIA Ltd.
Company: Planteneers
